Blackberries

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Blackberries

Blackberries
© Denzil Green

bullet point Brambleberry

In England and in some parts of America, these bushes grow so wild and rampant that some firms specialize in their removal! They flower in clusters, which then develop into berries somewhat resembling raspberries in that a "single" berry is multi-clustered. In urban settings, we have to pay dearly for these, but in rural settings, they are easily gathered along roads. Just mind the thorns!

When ripe, the berries will be black, glossy, and soft without being mooshy. If you are making preserves, you may want slightly less ripe ones which will be a bit harder and have a bit more pectin, though they will also be tart. Blackberries develop mould very quickly when crushed, so if you are buying them fresh in a container check the container for any signs of juice will which indicate crushed berries.

Cooking Tips for Blackberries

Wash only when you are ready to use (or freeze) them. If you purée them, you may wish to strain them to remove the seeds.

Equivalents for Blackberries

1 pound blackberries = 450g = 3 1/2 cups blackberries = 1 1/2 pints = 1 1/2 cup mashed

Storage Hints for Blackberries

Pick over and discard any crushed or mouldy berries. Refrigerate unwashed for up to two days spread out and covered with dampened paper towel.


Blackberries freeze well and stay whole after thawing -- that is to say, they don't collapse into moosh.

History Notes for Blackberries

Blackberries grow wild in many English hedge-rows. The alternative name, Brambleberries, comes from an old name for the bush "brambel", meaning prickly.


They were known and used by the Hebrews and the Greeks.

Recipe Suggestions

Also called:
Rubus fruticosus, Rubus Frutie (Scientific Name); Mûres (French); Brombeeren (German); More (Italian); Moras (Spanish)
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